Effect of postharvest grape dehydration on chemical composition, antioxidant activity and sensory characeteristics of Marselan wines

• Published in: Food Chemistry: X Vol. 22; p. 101503
• Main Authors: Xi, Chenxu, Zhang, Junbo, Zhang, Fengming, Liu, Dong, Cheng, Weidong, Gao, Feifei, Wang, Ping
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.06.2024; Elsevier
• Subjects: Antioxidant activity; Aroma; Marselan wine; Postharvest dehydration; Sensory evaluation; Marselan wine; Postharvest dehydration; Aroma; Antioxidant activity; Sensory evaluation
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101503

To explore the effect of postharvest dehydration on grape berries and wine quality, we determined physicochemical properties, polyphenols, antioxidant activities, volatile compounds and sensory characteristics for wines brewed by ‘Marselan’ (Vitis vinifera L.) grapes with 0%, 10%, 15%, 20%, and 25% of water loss. The result showed that postharvest dehydration improved the alcohol content, residual sugar and titratable acidity of Marselan wine. Phenolic compounds and antioxidant activities in wines with a dehydration of 20% have significantly increased. Postharvest dehydration increased the contents of isobutanol, isoamyl alcohol, phenylethyl alcohol, ethyl acetate, isoamyl acetate and ethyl butyrate in Marselan wines, and enhanced the floral, fruity and sweet taste of wines. Marselan wine had the lowest acceptability score under the condition of severe dehydration (25% dehydration), which was related to the significant increase of tannins content. In summary, postharvest dehydration was beneficial in improving the quality of Marselan wine. •A new brewing process of Marselan grape varieties was explored.•Dehydration increased the phenolic compounds content of Marselan wines.•Dehydration treatment increased the richness of aroma substances in Marselan wine.•This study proves that dehydration has the potential to improve wine quality.